In a bowl large enough to fit and marinate the salmon, mix together the soy sauce, oil, ginger, garlic, 5 Spice powder and sugar.

Add the salmon and coat well with the marinade.

Set aside and use a spoon to re-coat intermittently. The longer the salmon sits in the marinade, the more flavour it will take on. But it can also be marinated and cooked as soon as required.

Prepare the instant noodles as per instructions on the pack (usually: place in a bowl; pour over boiling water; set aside to soak for 5 minutes).

Drain and rinse in several changes of cold water to remove any excess starch, then set aside to drain thoroughly in a colander.

Heat a large non-stick frying pan or skillet.

When very hot, transfer the salmon fillets to the pan (leaving the marinade in the bowl).

Cook for about 5 minutes on each side until golden and beginning to char slightly (larger salmon fillets will require longer).

When cooked, remove from the pan and keep warm either in a low oven or in a dish covered with foil.

Add the drained noodles to the hot pan with the remaining marinade and toss well to coat. Cook for 3 to 5 minutes.

Add the spring onions, chilli, chopped coriander and sesame seeds and toss again to mix through evenly.

Continue to cook for a couple of minutes more until the onions have wilted and the noodles are piping hot.

Divide the noodles between plates and place a piece of salmon on top of each.

Sprinkle with the extra sesame seeds and garnish with sliced chilli.